While steaks dominate the entrees, the crab cakes are one of six seafood appetizers on the menu, along with smoked ahi tuna, seared scallops, crisp calamari, shrimp cocktail and sautéed shrimp.
Recipe for Steakhouse 55 Crab Cakes
Makes 14 to 16 mini crab cakes
- 1/2 cup mayonnaise
- 1/4 cup finely chopped dill pickle
- 1 teaspoon seafood seasoning
- 1 teaspoon sriracha*
- 1 teaspoon paprika
- 1 teaspoon fresh lemon juice
- 1 teaspoon chopped fresh chives
- 1/8 teaspoon ground black pepper
- 3/4 cup mayonnaise
- 1 egg, beaten
- 1 tablespoon seafood seasoning
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh chives
- 1/8 teaspoon cayenne powder
- 1/8 teaspoon freshly ground black pepper
- 1 pound lump crabmeat, picked over for shells
- 1 cup panko (Japanese bread crumbs)
- Olive oil, for cooking
- Lemon wedges, for serving
For tartar sauce:
- Combine mayonnaise, pickle, seafood seasoning, sriracha, lemon juice, paprika, chives, and pepper in a medium bowl. Stir until very well combined.
- Cover and refrigerate 1 hour before serving.
For crab cakes:
- Combine mayonnaise, egg, seafood seasoning, Dijon, lemon juice, chives, cayenne, and black pepper in a medium bowl, whisking to combine.
- Gently fold crab into mayonnaise mixture, being careful not to break up up crab.
- Gently fold in panko until just incorporated — do not over mix.
- Form balls about the size of a golf ball, and press them into cakes.
- Heat a large sauté pan over medium-low heat and add enough oil to coat the bottom of the pan.
- Cook crab cakes 3 to 4 minutes per side, or until crab cakes are golden brown on both sides.
- Serve with tartar sauce lemon wedges.
*Sriracha is an Asian hot sauce made from chilis, garlic, sugar, and salt.